Chef Matts Culinary Creations
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Beach House & Vacation Rental Chef - Chef Matts Culinary Creations

Beach House & Vacation Rental Chef

Private Chef Service at Your Rental — Jersey Shore, Cape May, Avalon, Stone Harbor & Myrtle Beach

You rented the house with the big kitchen. Nobody wants to spend the week in it. A private chef at your rental means the group eats better than any restaurant within driving distance, at your table, on your schedule — and nobody loses an evening to a wait list, a car ride, or the dishes.

Your chef cooks entirely on-site in the rental's kitchen. Arrival dinners, one standout night in the middle of the week, a full multi-night stay, or breakfast for a house of twelve — the format bends around your trip rather than the other way around.

We work rentals across the Jersey Shore — including Cape May, Avalon, and Stone Harbor — plus Myrtle Beach and the Grand Strand. For a complete town-by-town guide to private chef service along the Jersey Shore, see the private chef Jersey Shore page.

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In Your Rental

Ways to Book a Rental Chef

Every format below is cooked on-site in the rental's kitchen and finished with a full cleanup.

Arrival Dinner

$125/person

One coursed dinner on your first night. The car gets unloaded, the group settles in, and dinner is already handled.

Signature Night

$125/person

The one dinner of the trip everyone remembers — a multi-course menu built around the group, served at the rental's table.

Multi-Night Stay

Quoted per trip

Several dinners across your stay, optionally with breakfasts or a stocked fridge, planned as one continuous menu.

Also available at your rental

Pricing & Logistics

Dinners. $125 per person with an 8-guest minimum ($1,000). Brunch, cocktail service, and cooking classes are $150 per person with an 8-guest minimum ($1,200).

Groceries. Billed separately at cost, typically 35–50% of the service total depending on the menu. No New Jersey sales tax when groceries are reimbursed by the client; South Carolina and other states collect applicable sales tax.

Travel. A $100 travel fee applies beyond 25 miles from 08094.

Gratuity. A 20% gratuity is automatically applied to all parties over $1,000 — added to the final bill or paid via cash or Venmo.

Booking window. Summer shore weekends and holiday weeks book three to six months out. Book early.

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Rental-week dining has a predictable failure mode. The house is a half hour from anything, the good restaurants were booked in March, a group of twelve can't get a table, and the one person who volunteered to cook spends the trip at the stove. A chef at the rental removes all four problems at once.

How a Rental Booking Works

Chef Matt confirms the rental address, guest count, and every dietary need in the group, then designs the menu around what's in season and what's landing locally that week. On the day, he arrives with all ingredients and equipment, cooks in the rental kitchen, serves at your table, and cleans down completely before leaving. Nothing about the trip has to accommodate the chef.

Rental Kitchens

Rental kitchens vary more than home kitchens, so they get asked about in advance — burner count, oven size, counter space, and whether the grill works. Chef Matt brings knives, prep equipment, and anything the menu needs beyond what a rental typically stocks. Menus are then built to the kitchen rather than fighting it.

Shore & Coastal Coverage

Booking Season

Summer shore weekends are the tightest inventory of the year. June through August Saturdays and the weeks around July 4th and Labor Day book three to six months ahead. If your rental dates are set, the chef date should be set too.

Related: Private Chef Jersey Shore · Bachelorette Party Chef · Private Dinner Parties · Private Chef Myrtle Beach

Ideal For

Multi-Family Rentals

One table, several households, and nobody cooking for twelve.

Bachelorette Weekends

A shore-house dinner that becomes the story of the weekend.

Anniversary Getaways

A coursed dinner for two on the deck instead of a crowded dining room.

Arrival Nights

Dinner waiting after a long drive and an unloaded car.

Families with Kids

Adults eat properly, kids eat happily, nobody negotiates a restaurant.

Corporate & Group Retreats

Meals handled so the group's time stays on the trip itself.

How It Works

  1. 1

    Send Your Rental Details

    Share the rental address, your dates, guest count, and every dietary need in the group. Summer shore weekends should be booked three to six months out.

  2. 2

    Design the Menu

    Chef Matt builds a menu around the group, the season, and what's landing locally — plus a read on the rental's kitchen so the menu fits the equipment available.

  3. 3

    Confirm in Writing

    Menu, timing, guest count, pricing, and the grocery estimate are confirmed in writing well before your trip.

  4. 4

    Chef Arrives On-Site

    Your chef arrives at the rental with all ingredients and equipment, sets up in the kitchen, and works around the group rather than through it.

  5. 5

    Served at Your Table

    Courses are plated and served at the rental's table, deck, or wherever the group has landed. Pacing follows the evening, not a clock.

  6. 6

    Full Cleanup

    The kitchen is left clean — often cleaner than it was found. Nobody in the house touches a dish.

What Our Clients Say

D

D K

via Google

We hired Chef Matt for a bachelor party dinner of 10. The meal was excellent - the guys are still talking about it. In particular the salad and the dessert which was phenomenal.

Posted on Google
M

Mary B.

via Yelp

Every dish was fresh, perfectly prepared and beautifully presented, especially the pan seared sea scallops and the lemon risotto with asparagus. Chef Matt was professional and easy to work with.

Posted on Yelp
G

Gillian Idler

via Google

The pasta-making activity was such a fun and interactive experience that everyone loved. Chef Matt engaged with the crowd, kept everyone laughing, and made the class enjoyable for all skill levels.

Posted on Google
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Chef Matt McComb plating a course during in-home private chef service

Meet Your Personal Chef

  • 18+ years professional kitchen experience
  • Executive Chef by age 22
  • Academy of Culinary Arts graduate
  • USPCA member
  • Specialized in dietary-aware cooking

Chef Matt brings restaurant-quality dining directly to your home. Every meal is crafted around your preferences, dietary needs, and lifestyle — sourced with intention and cooked with precision.

Learn More About Chef Matt

Where We Serve

Chef Matt works rentals up and down the Jersey Shore — Cape May, Avalon, Stone Harbor, Ocean City, Long Beach Island, Spring Lake & Bay Head, and Red Bank — plus Sea Isle City and Wildwood — as well as inland rentals across South Jersey.

In South Carolina, rental service covers Myrtle Beach and the wider Grand Strand. A $100 travel fee applies beyond 25 miles from 08094.

Jersey Shore Cape May Avalon Stone Harbor Myrtle Beach Grand Strand

Frequently Asked Questions

Yes. Everything is cooked on-site in the rental's kitchen, and the kitchen is left clean. Rental kitchens are typically well equipped; Chef Matt brings prep equipment and knives to cover anything missing.

Dinners are $125 per person with an 8-guest minimum ($1,000). Brunch, cocktail service, and cooking classes are $150 per person with an 8-guest minimum ($1,200). Groceries are billed separately at cost, typically 35–50% of the service total.

The Jersey Shore including Cape May, Avalon, and Stone Harbor, plus Myrtle Beach and the Grand Strand in South Carolina. A $100 travel fee applies to events 25 or more miles from the base that serves your market — Williamstown, New Jersey for NJ, PA and Shore events, and Surfside Beach, South Carolina for the Grand Strand.

Summer Jersey Shore weekends and major holiday weeks book three to six months out. Off-season and shoulder-season dates are typically available four to eight weeks ahead.

Yes. Multi-night stays are quoted per trip and planned as one continuous menu so nothing repeats and the shopping is done once.

Standard. Allergies, gluten-free, vegetarian, vegan, Alpha-Gal, religious, and medical diets are built into menu design, including different plates for different guests at the same table.

A 20% gratuity is automatically applied to all parties over $1,000, added to the final bill or paid via cash or Venmo.

A working kitchen and the table. Our team handles shopping, sourcing, cooking, service, and cleanup. Wine is client-sourced; Chef Matt will recommend pairings.

Yes. Vacation rentals are one of the most common settings for private chef service, and no special permission is usually needed beyond the property's standard house rules. The chef brings knives, tools and ingredients and works with whatever the rental kitchen has. It is worth confirming the listing does not restrict outside vendors.

Fifteen guests at a rental works best as a family-style coursed dinner rather than individual plating — large shared platters brought to the table in waves, which keeps everything hot and the table social. Rental kitchens rarely have fifteen matching plates, so serviceware is planned in advance. Fifteen guests at $125 per person is $1,875 for the chef service.

A working oven, a cooktop and usable counter space. Knives, cutting boards, pans and specialty equipment come with the chef. If the rental is missing something significant, sending a photo of the kitchen before the date lets the menu be built around what is actually there rather than discovering a problem on arrival.

The chef shops. Groceries are sourced the day of the event from local markets and purveyors and billed at cost with no markup, which matters at the Shore and in Myrtle Beach where the best fish comes off a boat that morning. You do not need to stock anything ahead of your arrival.

Yes — multi-night bookings across a rental week are common, and they are usually structured as two or three chef dinners rather than every night, with a stocked refrigerator covering the remaining meals. A cooking class one afternoon is a popular addition when there are teenagers or extended family in the house.

Yes. Myrtle Beach and the Grand Strand are a core market, and beach-house rentals are the most common setting there. Rates match the New Jersey and Pennsylvania markets at $125 per person for dinners and $150 per person for cooking classes and Chef's Table experiences.

Why Book Beach House & Vacation Rental Chef With Chef Matts

Bringing a chef into your home should feel calm, considered, and personal — not transactional. Every booking with Chef Matts Culinary Creations starts with a real conversation about your household: how many people you're feeding, the dietary preferences and restrictions involved, the kitchen we'll be working in, and the kind of experience you want to create. From there, Chef Matt builds a custom menu and confirms every detail in writing well before the date.

The service itself is fully turnkey. We handle planning, seasonal sourcing, in-home cooking, plating or portioning, and a complete kitchen cleanup before we leave. With more than eighteen years in professional kitchens — including time as an executive chef by age twenty-two and ongoing membership in the United States Personal Chef Association — Chef Matt brings restaurant-level technique into homes across South Jersey, the Jersey Shore, the Philadelphia Main Line, and South Carolina's Grand Strand.

Ready to Get Started?

Fill out our short availability form — no obligation, no pressure. Your custom proposal arrives within 2 hours. Requests after 8 PM arrive by 10 AM.

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